Cheese fondue is the national dish of Switzerland, enjoyed at home, in restaurants and mountain huts all over this small country. Fondue is relatively easy to make if you use the right cheese and melting method. So here are practical tips for beginners, answering all the questions I had the first time I made fondue. En Guete!
Contents
Note: This post is sponsored by Les Fondues Wyssmüller® a premium Swiss fresh fondue brand from Gruyère region.
What is cheese fondue?
Cheese fondue is a Swiss dish of melted cheese in a communal pot over a portable stove. Each person uses a long fork to dip small pieces of bread into the melted cheese. Fondue is typically eaten indoors, but outdoor fondue is becoming more common.
This meal originated in Switzerland, supposedly as a way to use up stale bread and cheese. Cheese fondue has been a thing since 1699, but the first known modern Swiss fondue recipe wasn’t published until 1875. In the 1930s, fondue was heavily promoted by the Swiss cheese union to increase cheese consumption. Many campaigns later, cheese fondue is widely accepted as the as the national dish of Switzerland.
The word “fondue” is also used for other dishes where you dip something into a pot of liquid, like chocolate fondue (not popular in Switzerland) or fondue bourguignonne or Chinese Hot Pot, where meat is dipped into hot broth or oil to cook it (traditional for Christmas dinner in Switzerland).
Ingredients
1. What cheese to use for Swiss fondue?
Most Swiss cheese fondue is “moitié-moitié,” a 50/50 mix of Vacherin Fribourgeous AOP and Gruyère AOP. In Switzerland, there are many pre-shredded fondue mixes available, some incorporating other Swiss cheeses like Raclette or Emmental. Whatever cheese you use, it must be a “melting” cheese, or it will never create a smooth sauce-like consistency.
Many cheese shops sell their own house fondue mix, with shredded cheese stored in big bins. You tell them how many grams and they scoop out the cheese into a bag for you. This mix is often available as mild, mittel sharf or mittel würzig (aka medium sharp), and sharf, rezent or würzig (aka sharp). My family generally prefers a strong flavored fondue like “würzig” but it depends on the mix.
We like to try different fondue mixes over the winter season, to experience a variety of flavors and support different regional cheesemakers. Most recently, we tried Les Fondues Wyssmüller®, a premium Swiss fresh fondue brand from Gruyère region, known as the reference provenance for Swiss fresh cheese fondue. The Cheesemaster and CEO still chooses the matured PDO cheeses himself.
They offer 10 innovative fondue mixes, available from their online shop or Swiss groceries like Manor, Migros, Denner and Volg. We tried the Fondue Moitié Moitié AOP EXCELLENCE, Creation mix, the Assemblage mix which includes Raclette cheese, their Alpinkräuter mix which includes alpine herbs – all very tasty!
How much cheese per person?
In Switzerland, plan for 150-200g of cheese per adult or 100-150g per child. Our family of two parents and two teens is usually satisfied with 600g. Also, make sure your pot is big enough for how much cheese you plan to cook. You might need to split it into two pots.
“Fixfertig” fondue
In Switzerland, you can buy “Fixfertig” fondue mixes that already have the cheese mixed with the cornstarch and wine. You can even buy single-serve fondue cups that can be prepared in the microwave. These ready-made mixes are very popular, because they are easy to use. In my opinion, they are not the best quality. I much prefer “fresh” cheese mixes, like Les Fondues Wyssmuller®, to which I can add my own wine.
Vegan Fondue
You can now find several vegan fondue mixes in Switzerland, most using cashews as the primary ingredient. Here are some brands I’ve seen: New Roots, Pakka Cashew Fondue, Yolo, and V-Love.
2. Which wine to add to fondue?
Fondue is typically made with a dry white wine that is high in acid, which helps keep the cheese smooth. In Switzerland, we would typically use Fendant, a Chasselas wine from the Valais region. You could also use Sauvignon Blanc, Chardonnay, Gewürztraminer, Riesling, Pinot Grigio, or even a sparkling wine like Prosecco. I’ve also had fondue made with beer, which was quite tasty.
You don’t necessarily need to use a high quality wine in fondue. Swiss cheese shops often sell small bottles of generic “Fondue Wine,” which is what I usually use.
Cheese to wine ratio
If you buy a fondue mix in Switzerland, the packaging usually has a basic recipe that indicates how much wine should be used. In general, it’s about 140ml wine for 400g cheese (about 3/4 cup wine to 8 ounces cheese).
Non-alcoholic cheese fondue
For non-alcoholic fondue, use apple juice or white grape juice (sparkling is also ok). I’ve had good results with these. You could also try a non-alcoholic wine or beer. I’ve seen recipes that suggest substituting milk or broth, but I’ve never tried that. Do not use just water, which will make it quite difficult to get the right fondue consistency.
Kirsch
In some regions, a shot of Kirsch liquor or fruit Schnapps is poured on the surface of the fondue right before serving. I’ve also seen the liquor served in shot glasses, so you first dip your bread in the liquor, then into the fondue. I’m not a big fan of this method, but maybe you’ll like it.
3. What other ingredients should I add to fondue?
Cornstarch
Cornstarch is an important ingredient in fondue, helping it maintain a smooth consistency and stable emulsion. Without cornstarch, the cheese is much more likely to clump, the solids separating from the oil. Typically you toss the shredded cheese with cornstarch before adding the wine. Some fondue mixes already include cornstarch, so read the label.
Garlic
Traditionally, you slice a garlic clove and rub it over the inside of the fondue pot before adding the cheese. You can optionally chop up that garlic and add it with the cheese. If you add garlic chunks, you will see them in the final fondue, making the texture not as smooth. But we like the flavor and always add it.
Lemon juice
Some fondue recipes add a small amount of lemon juice when cooking the fondue (1 tsp / 400 g cheese). Supposedly the acid helps break down the cheese proteins, helping it create a smoother consistency. In my experience, I haven’t noticed a difference when I use lemon juice or not.
Method
4. Mixing method for fondue
I prefer the simplest method of simply tossing the cheese and cornstarch together in the fondue pot, then pouring the wine over the cheese. Then I place the pot over medium heat and stir continually until the cheese is completely melted and smooth, about 15 minutes. Once the fondue is ready, transfer the pot immediately the stand on the dining table and start the meal. Remember, the more you cook the fondue, the more liquid evaporates and it may get thicker than you desire.
Some cheese fondue recipes have you soak the cheese and wine together an hour or so before melting. Others have you heat the wine then gradually sprinkle in the cheese while stirring. I’ve tried both of these methods and haven’t noticed a difference in the results. If you have a favorite method that works for you, stick to it.
5. Troubleshooting fondue
The most common problem when making fondue is that the cheese clumps together and the solids separates from the oil, instead of melting into a smooth integrated sauce. This can happen for a variety of reasons like you’ve used the wrong kind of cheese (or poor quality) or didn’t use enough cornstarch. But most likely, you’ve cooked fondue too quickly on on too high heat.
If your fondue is separating, turn down the heat and keep stirring slowly until the cheese starts to melt. This can take a long time so be patient. If this doesn’t work, try adding more cornstarch by mixing 1 tablespoon cornstarch with 1 tablespoon wine, then adding to the fondue. Continue stirring slowly over medium heat until the cheese melts properly.
If the fondue is too thick, add wine, a couple tablespoons at a time, stirring until you reach the right consistency.
If the fondue is too thin, sprinkle in more shredded cheese, a small handful at a time, and stir until melted and you like the consistency.
Equipment
6. What equipment do you need for cheese fondue?
You’ll need a fondue pot, a portable stand with a burner, and fondue forks for dipper. In Switzerland, a fondue set costs about CHF 50-150, in a wide variety of designs. Low priced pots generally perform the same as higher priced pots. You pay more for nicer designs and well-known brands.
Cheese fondue is typically made and served in a heavyweight enamelled cast iron or ceramic pot, aka caquelon. The thickness helps the fondue stay warm but not burn. You should buy a pot large enough for the amount of people you typically want to serve. A 20cm pot fits 800g cheese for 4 people. For 6 people, I would buy a 22cm post. For 8 people, a 24cm post. If you have having a party, have multiple pots so they are within arms reach of each guest.
You can also purchase elements individually. A fondue pot on its own costs about CHF 30-80, available in a wide variety of colors, often with Swiss-related illustrations. A stand might cost You can often find fondue pots and stands at secondhand stores, which can reduce your cost.
7. What is heat source for fondue?
Fondue sets typically use a chafing dish burner filled with flammable gel paste. The burner container that comes with your fondue set usually has a rotating cover, which gives you a little control over how much heat comes out. In Switzerland, you can disposable burners that can be swapped into your burner container. You can also buy a refillable burner container and liter containers of gel paste for the refill. You cannot use a candle for cheese fondue, as it does not generate enough heat.
8. How to make fondue outdoors?
If you want to make fondue outdoors, I suggest getting a travel fondue kit that is much lighter and more compact than a standard fondue set. We got 4-person set from KitFondue.ch and we’re really happy with it. The full kit weighs 1.7kg (not counting the cheese and wine) and packs very compactly so it can fit into a backpack for travel.
With an outdoor set, you have to cook the fondue directly over the burner, not first on the stove. This can be more difficult because you have less control over the heat. But happily, we had no trouble with our fondue and it melted properly in about 15 minutes over the burner. It would be best to choose a hike that has a picnic area with tables, you can easily gather around the fondue. But a tree stump worked well on our outing.
What to serve with cheese fondue
9. What kind of bread to dip in cheese fondue?
Cheese fondue is typically served with small chunks of a crusty white bread. We would use a baguette or Halbweissbrot, the equivalent of American “French” bread. I prefer using a more neutral tasting bread that doesn’t compete with the cheese, but this is a personal preference. Some people enjoy using a sourdough or bread flavored with herbs, fruit or nuts.
It’s important to cut the bread into bite-sized pieces, not too small and not too big. About a 3 cm or 1-inch cube is a good size. It’s not necessary to dry the bread beforehand; you can cut it fresh right before eating. Serve the bread in a large bowl or basket that can be passed around the table.
In Switzerland, I’ve occasionally seen Fonduebrot which is bread pre-divided into chunks, so you can just break it apart without cutting. The flavor is fine but the pieces are a little too big in my opinion.
10. What other foods to dip in cheese fondue?
Some fondue restaurants offer boiled potatoes as a side dish. Instead of dipping the potatoes in the fondue pot, you spoon fondue over the potatoes on your plate. At home, we like to dip vegetables like steamed broccoli and cauliflower, which is a nice break from all the bread. We also enjoy dipping chunks of apples or pears.
11. What side dishes to serve with fondue?
In Switzerland, cheese fondue is usually served with a small bowl of picked vegetables – cornichon, baby corn, pearl onions and garlic cloves. I’ve seen people dip these in the fondue, but that’s not typical. They are more of palate cleanser.
If you must have an appetizer or first course, I’ve often seen a plate of preserved meats (salami, dried beef, speck), dried fruit and nuts. Cheese fondue is such a filling dish, that you really don’t want to eat much before or after. I’ve rarely seen a salad served before fondue.
12. Fondue seasoning
In Switzerland, it’s common to dip your cheesy bread into a spice mix before eating. You sprinkle some of the spice mix on your individual plate for dipping, not dip into a common bowl.
Stores in Switzerland sell a wide variety of spice mixes designed specifically for fondue and raclette. These mixes include ingredients like pepper, nutmeg, garlic powder, paprika, basil, oregano, celery salt, etc. I suggest trying a few until you find a favorite. Some mixes contain salt, so check the ingredients list if that matters to you.
13. What wine or other drinks to serve with cheese fondue?
In Switzerland, cheese fondue is usually accompanied with a light dry white wine, the same sort of wine you use to make the fondue. Cooks often serve a higher quality wine at the table than they use in the fondue. You could serve a Fendant from the Valais region (southern Switzerland). You can use the same wine to make the fondue as you drink with the meal.
Some people say that you should drink something warm with fondue, so the cheese doesn’t seize up in your stomach. Others say this is a myth. Either way, it’s acceptable to drink warm tea with or after fondue, perhaps a black tea, peppermint or spiced fruit tea.
14. What dessert to serve with cheese fondue?
Fondue is a rich and heavy meal. So best to serve something like for dessert, like fruit. At Swiss fondue parties, I’ve often been served pineapple after fondue.
Fondue etiquette & logistics
15. How to set the table for fondue?
Fondue is an informal, communal meal. So the table is typically set up quite simply, with only a small plate in front of each person. Since you use your fondue dipping fork to eat, you often do not have other cutlery on the table. But if you are serving other accoutrements besides bread, you should set a regular fork and knife for each person.
Each guest should be able to easily reach the fondue pot without stretching or standing up. So unless you have a circle table, typically plan for 6 people per fondue pot.
16. Dip & stir at the table
Each time you dip the bread into the cheese, you should do a quick stir on the bottom of the pot to help keep the cheese from sticking. The bread should be full soaked into the cheese, not just a little coating. So you don’t have an excessive amount of cheese on your bread, you can spin and tap your fondue stick on the side of the pot. This also helps you not drip cheese on the table as you bring the fork back to your plate.
17. What if I lose bread in the fondue?
If you lose a piece of bread in the cheese, try to recover it but don’t spend a long time monopolizing the pot. People gotta eat. If you can’t recover the bread, tradition says you should buy a round of drinks, kiss your neighbors at the table, or clean the kitchen.
18. When to eat fondue
In German-speaking Switzerland, cheese fondue is a winter food, eaten almost exclusively from October to March. In summer, you typically don’t see fondue on the menu unless you are in a touristy region. However, in western French-speaking Switzerland, fondue is eaten year round. Swiss grocery stores sell fondue cheese year round, but typically have more variety during winter months.
19. What to do with the leftover melted cheese?
When the fondue pot is almost empty, the cheese starts to solidify at the bottom of the pan. At this point, you should consider turning the heat down or off. Some people like to eat this cheese disk at the end of the meal. When the cheese disk has cooled slightly, you can use a non-metal spatula to pry the cheese off the pan and serve to any guest that’s interested.
I don’t think it’s traditional, but some people like to fry an egg on the remaining cheese and eat it. I’ve tried it and it’s not terrible. But we’re usually much too full to eat an egg after fondue.
20. How to clean a fondue pot
Cleaning a fondue pot is not an easy task. Cast iron and ceramic pots should not be washed in the dishwasher, so you need to hand wash it. The cheese sticks to the pot and can be difficult to remove. Do not be tempted to use metal scrapers, which will damage the ceramic surface.
Instead, start by soaking the pot with cold water, which hardens the cheese harder and easier to scrub off. Hot water makes the cheese more gooey and doesn’t melt the cheese off the Surface. Since the cheese tends to stick to your scrubbing brush (and ruin it), I instead use the disposable mesh bags that come with onions. I use the mesh to get most of the cheese off, then throw away the mesh. Then I continue with warm water and my normal scrub brush for the final cleaning.
Where to eat fondue in Zürich
If you prefer to eat fondue at a restaurant, you are spoiled for choice. In Zürich, there are several restaurants that serve fondue year round, including Chäsalp and Felsenegg (see more options). In winter, you can find temporary fondue restaurants at Christmas markets and popups like the Gondola Fondue. There are also special fondue experiences like the Zürich Fondue Tram, Fondue Train “Churchhill Red Arrow”, Fondue Lake Cruise, and Fondue TukTuk.
All over Switzerland, many mountain restaurants serve fondue year round, especially in tourist destinations. Many lakes around Switzerland offer fondue dinner cruises, so you can enjoy the view while dipping your bread. Mountain resorts also offer a “fondue plausch” where a winter activity like night sledding, snowshoeing or sleigh ride is accompanied by a fondue dinner. We did this in Vaud, combining a delicious fondue dinner with a 7km moonlit sled run. I also did this at Atzmännig, eating fondue after a full moon snowshoe tour.
Fondue is usually a minimum of 2 people and you should expect to pay about CHF 35-45 per person, not including drinks. For special fondue experiences, expect to pay CHF 70-300 per person depending on the location and activity. This price usually includes the meal, transport and equipment related to the activity (like snowshoes or gondola fee), but not drinks. These special activities are often only available on certain dates and book out early.
Easy Swiss Cheese Fondue
Ingredients
- 800 g melting cheese, grated, e.g. Gruyere & Vacherin Fribourgous
- 1 tablespoon cornstarch
- 300 ml wine or apple juice
- 1 garlic clove
- 500 g crusty bread, sliced into 3cm chunks
- optional accompaniment: pickled cornichons, pearl onions, baby corn, garlic
Instructions
- Slice a garlic clove in half and rub it on the inside of the fondue pot. You can optionally dice the garlic clove and add it to the fondue.
- In the fondue pot, toss your grated cheese with the cornstarch.
- Pour the wine over the cheese.
- Place pot over medium heat and stir the cheese continually until it melts completely into a smooth sauce, about 10-15 minutes.
- Transfer the fondue pot to the fondue stand on your dining table. Light the burner and put it under the fondue.
- Using long fondue forks, dip bread chunks into the cheese, then eat.
